Line
a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking
spray. Spoon in half of the brownie batter and smooth with a spatula or the
back of a spoon. Place the candy bars side by side on top of the batter. Cover
with the remaining batter.

Bake
according to package directions. Let cool completely, and then lift from the
pan using the edges of the foil. This makes it easy to cut the brownies into
squares.

Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

This is how I made the batch you tried. If you like you could tabasco sauce but then I would skip the next two additions as Tabasco is a hotter sauce than Frank's. Also you would lose the more subtle heat that this has. The hot sauce can actually be bumped up or toned down depending on your heat tolerance.

Trim excess fat from beef and cut into 2 inch pieces. Combine with onion in a slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice.

Yield: 8 servings

OREO COOKIES & ICE CREAM

Submitted by: Donna

2 cups crushed double Oreo cookies (about 20)

3 Tbl melted oleo or butter

1 qt vanilla ice cream

1/2 cup black walnuts

1/2 cup caramel ice cream topping

small container Cool Whip

Mix first 2 ingredients and press into a 8 X 8 dish

Stir walnuts into the ice cream

Spread over cookie mixture

Drizzle caramel topping over ice cream

Spread Cool Whip over topping

Sprinkle nuts over Cool Whip

Freeze until firm, about 3 hours.

PEANUT BUTTER FUDGE

Submitted by: Donna

2 Cups sugar

3 Tbl oleo

1 Cup evaporated milk

1 Cup miniature marshmallows

1 1/2 Cup peanut butter (12 oz jar)

1 Tsp vanilla

Combine sugar, butter & milk is large electric skillet at 280 degrees. Bring to a boil. Boil only for 5 minutes (otherwise it will be dry)

When I double the recipe, I take half of it and add the cayenne pepper to it so that we will also have a spicier seasoning for Mexican dishes. I have used this seasoning on everything and don't miss the salt. Hope you like it as well.

TURKEY SALAD

Submitted by: Alyson

So step one I brined and basted the turkey.
This takes a while.

For the rest of the recipe, I bought Bartlett pears, a pomegranate, slivered almonds, arugula, and gorgonzola cheese.

cut the pomegranate over a bowl to save the juice. de-seed it and save the seeds separate for garnishing.
In a saucepan, melt equal parts brown sugar and pomegranate juice. Add a splash of orange juice and let simmer to glaze consistency.
Turn the oven on to 375 F for the pears.
Mix equal parts almonds, gorgonzola cheese, and pomegranate seeds in a bowl.
Peel and half the pears, splashing the pears with lemon juice can prevent browning. Round out the core and seeds with a melon baller or simple teaspoon, place them face down on a cookie sheet. After 10-15 minutes, flip them over (it helps to shave a piece off the rounded bottom so it lays flat) and put mounds of the almond/cheese mix in the hollow circle. Place back in the oven for a few minutes.

Compile all the separate parts on a plate. A little arugula goes a long way so don't overdo the salad bottom. Arrange turkey and pear half on top of arugula, top with pomegranate glaze and garnish with pomegranate seeds. Make sure to serve with knife so everything can be cut, including the pear. It is important that every bite have practically every flavor. They play well together on the palate, but getting too much or too little of one item can make it overwhelmingly sweet or bitter.